Soft fried tenderloin
Overview
Soft-fried tenderloin is a famous Han specialty delicacy in Beijing. Belonging to Beijing cuisine, it tastes fresh, tender and delicious. The main ingredients are pork tenderloin and eggs, and the main cooking technique is frying. It can be eaten with meals or as a delicacy with wine. It is a good dish suitable for all ages.
Tags
Ingredients
Steps
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The soft fried tenderloin itself is made of pork tenderloin, but it can also be made with chicken breast. Cats want to lose weight. Chicken breast is relatively low in fat, so they can eat more. Hehe, melt the chicken breast in advance and wash it!
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Remove the fascia from the chicken breast. If you don’t remove the fascia, it won’t taste good. If the chicken breast is very thick, cut it open across the middle with a razor blade!
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Cut the chicken breast into square strips about 1cm wide with a knife. You can make the strips as long or short as you like!
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After cutting the meat strips, soak them in water for a while, take them out, squeeze out the water, add salt, chicken essence, pepper, etc. according to your personal taste and marinate for 15 minutes!
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When marinating the meat strips, we make the batter. Maomaotiao batter uses starch and flour, the ratio is 2:1, which means about 100 grams of starch and 50 grams of flour are used!
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After stirring, add about 5 grams of baking powder, and mix all the powder evenly!
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Then add an egg white to the powder ingredients, stir gently to break up, then add an appropriate amount of water to make a batter!
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The batter should not be too thin, otherwise the meat will not be covered with batter, so you have to control the amount of water here. You can add it little by little and mix it well. If you feel it is not enough, add a little more and mix it again until the batter is thick enough. Just mix it into a batter similar to the picture!
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At this time, the meat is almost marinated. Add the marinated meat into the batter and stir!
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After mixing well, add a little cooking oil to prevent sticking.
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When the oil pan is about 50% hot, you can add the meat strips dipped in the paste. Here, you need to use low heat and low temperature to fry. If the heat is too high, the outside may be burnt and the inside is not yet cooked, which will not taste good, so fry it slowly over low heat!
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Watch the shell slowly turn yellow and hard, then you can take it out and set aside temporarily!
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After frying all the meat, heat the oil until it is 70% hot again. Pour the reserved meat strips that you just fried back into the pot and fry them again, that is, fry them together once!
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This time, fry it over high heat. After a few seconds, the shell will become crispy and you can take it out and serve it on a plate!
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Of course you have to eat the soft fried tenderloin with salt and pepper. It’s delicious. In fact, it’s also good to dip it in tomato sauce. It’s really charred on the outside and tender on the inside. It’s delicious, haha!
